Creamy chicken + sundried tomato pasta
Splurge and add 2 tub plain cream cheese to the sauce for extra decadence.
- Prep time: 10 mins
- Cook time: 45 mins
Ingredients
- 2 skinless chicken breast fillets
- Olive oil/canola-olive blend, for cooking
- 1 tsp paprika
- 1 tsp ground coriander
- ½ tsp garlic powder
- Salt and milled black pepper
- 1 onion, chopped
- 3 cloves garlic, chopped
- 3 Tbsp butter
- 2 Tbsp cake flour
- 1 cup milk
- 1 cup cream
- 2 Tbsp Dijon mustard
- ½ packet sundried tomatoes, chopped
- ½ packet baby spinach
For serving
- ½ packet tagliatelle or spaghetti
- 1 lime, zested and juiced
- ¼ cup grated Parmesan cheese
LM
Lichelle May
‧ Recipe by
‧ Recipe by
Method
- In a bowl, add chicken, oil and spices and season well. Toss to coat evenly.
- Heat a glug of oil in a pan and fry chicken breasts for 4-6 minutes per side until golden and cooked through. Set aside and keep warm for serving.
- Heat a glug of oil in a pot and fry onion and garlic for 3-5 minutes.
- Add butter and once melted, remove from the heat and whisk in flour.
- Place pot back on low heat, add milk and cream and keep stirring until sauce has thickened, about 6-8 minutes.
- Stir through mustard and sundried tomatoes. Simmer gently for 3-5 minutes.
- Season well and fold through baby spinach. Simmer for a minute or two to wilt spinach slightly, then remove from heat but keep sauce warm.
- Cook the pasta according to packet instructions, then drain in a colander or sieve and transfer to a bowl.
- Toss pasta with sauce to coat evenly and divide between two serving bowls.
- Top with sliced chicken, drizzle with lime juice and sprinkle with zest. Finish off with a generous sprinkling of Parmesan and serve.
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